Can I prepare Beef Wellington ahead of time?

Yes. Assemble the Wellington up to 24 hours in advance, wrap it tightly in plastic wrap, and refrigerate. Brush with egg wash just before baking for the best shine and crisp texture.

What kind of mushrooms work best?

Cremini or baby bella mushrooms are ideal because they’re flavorful and not too watery. You can also mix in a few shiitakes for a deeper flavor.

Can I use store-bought puff pastry?

Absolutely. Store-bought puff pastry works perfectly. Just make sure it’s fully thawed and kept cold until wrapping the beef.

How do I prevent soggy pastry?

The key is to cook the mushrooms until all their moisture is gone and to let the beef cool before wrapping. You can also chill the assembled Wellington before baking.

What’s the best way to check doneness?

Use a meat thermometer. For medium-rare, remove the Wellington when it reaches 125°F (52°C) . It will rise slightly as it rests.

Holiday Beef Wellington – Classic, Elegant, and Surprisingly Easy

Name: Holiday Beef Wellington
Prep time: 25 min
Cook time: 40 min
Total time: PT-492270H51M16S
Cuisine: British
Ingredients: 2–2.5 lb beef tenderloin; Salt & black pepper; 1 tbsp olive oil; 2 cups mushrooms, very finely chopped; 2 cloves garlic, minced; 1 tsp fresh thyme leaves; 1 tbsp Dijon mustard; 1 sheet puff pastry, thawed; 1 egg, beaten (for brushing)

Description

Holiday Beef Wellington is a show-stopping centerpiece made with tender beef tenderloin, savory mushrooms, and golden puff pastry. Perfect for festive dinners or special occasions, it’s easier to make than it looks and guaranteed to impress.

Ingredients

2–2.5 lb beef tenderloin

Salt & black pepper

1 tbsp olive oil

2 cups mushrooms, very finely chopped

2 cloves garlic, minced

1 tsp fresh thyme leaves

1 tbsp Dijon mustard

1 sheet puff pastry, thawed

1 egg, beaten (for brushing)

Instructions

1. Pat the beef tenderloin dry and season generously with salt and black pepper. Sear in olive oil over medium-high heat until browned on all sides. Set aside to cool.

2. In the same pan, cook mushrooms, garlic, and thyme over medium heat until moisture evaporates and mixture becomes thick and jammy. Let cool completely.

3. Brush the cooled beef with Dijon mustard, then spread the mushroom mixture evenly around it.

4. Lay the puff pastry on a floured surface. Place the beef in the center and wrap it tightly, sealing edges. Trim any excess pastry.

5. Brush with beaten egg and refrigerate for 15–20 minutes.

6. Preheat oven to 400°F (200°C). Bake for 35–40 minutes, or until pastry is golden and internal temperature reaches 125°F (52°C) for medium-rare.

7. Rest for 10 minutes before slicing. Serve with roasted vegetables, mashed potatoes, or salad.

Notes

To store: Cool completely, then wrap tightly in foil or place in airtight containers. Refrigerate up to 3 days or freeze slices up to 2 months.

To reheat: Bake at 375°F for 12–15 minutes, uncover for the last few minutes to crisp the pastry. Avoid microwaving to maintain texture.

Make-ahead: Assemble and refrigerate up to 24 hours before baking. Brush with egg wash just before cooking.

Serve with: Roasted root vegetables, mashed potatoes, or a red wine sauce for an elegant holiday meal.

Prep Time: 25 mins
Cook Time: 40 mins
Category: Dinner, Holiday
Method: Oven-Baked
Cuisine: British, American

Nutrition

Serving Size: 1 slice
Calories: 590
Sugar: 1g
Sodium: 860mg
Fat: 36g
Saturated Fat: 13g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 48g
Cholesterol: 155mg

Keywords: holiday beef wellington, classic beef wellington, beef tenderloin in puff pastry, christmas dinner recipes, festive beef recipes